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About the Dish

  • Carolina Gold Rice

    Carolina Gold Rice

  • Applewood Smoked Bacon

    Applewood Smoked Bacon

  • Chicken Thighs, Boneless Skinless

    Chicken Thighs, Boneless Skinless

  • Onion


  • Bell Pepper

    Bell Pepper

  • Curry Powder

    Curry Powder

  • Canned Tomatoes

    Canned Tomatoes

  • Sultanas


  • Sliced Almonds

    Sliced Almonds

  • Mango Chutney

    Mango Chutney


Make the rice: In a small saucepan with a lid, combine rice, 1 3/4 cups water and 1/4 teaspoon kosher salt. Place on high heat, and bring to a boil. Cover, reduce heat to a simmer, and cook until all liquid has been absorbed and rice is tender, 15-20 minutes. Remove from heat, and keep covered.
While the rice cooks, prepare your mise en place: Finely chop bacon. Peel and dice onion. Halve pepper; core, seed and thinly slice flesh. Season chicken with a total 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
In a skillet over medium heat, cook bacon, stirring occasionally, until crisp. Use a slotted spoon to transfer bacon to a paper towel-lined plate to drain. Add chicken thighs to the bacon fat in skillet, and brown about 5 minutes on each side. Transfer chicken to a clean plate. (It will not be fully cooked.)
Add onion to hot fat in skillet, and stir until coated. Cook 2 minutes. Stir in red pepper, and cook, stirring occasionally, 4 minutes. Stir in curry powder (the whole amount will yield a spicy dish; use half or less if you prefer a milder flavor). Cook 2 minutes more.
Return chicken to the pan, and pour tomatoes and their juice over chicken. Break apart tomatoes, and stir in raisins. Cover, reduce heat to low, and cook until chicken is cooked through, about 10 minutes.
Fluff rice with a fork. Divide rice between 2 bowls. Serve chicken over rice, and sprinkle with bacon and almonds. Top with a dollop of mango chutney, and enjoy!